Malts Pasta
Professional mix for pasta.
By hand or with pasta machine!
Source of Fibers
Ingredients:
- regrind durum wheat semolina,
- 3% malted wheat flour,
- barley malt 2%,
- deactivated yeast.
Manufactured in a facility that uses milk, egg, soy, lupins, sesame seeds and gluten-containing cereals.
Features:
Malted wheat flour and barley malt characterize fresh pasta with refined aromas, giving a full flavor, a toasted scent and an unmistakable warm and enveloping color with caramel notes.
Preparation tips:
Fresh egg pasta:
1 kg of Malts Pasta Mix, 250/300 g of Whole Eggs, 80/100 g of Water
Fresh pasta:
1 kg of Malts Pasta Mix, 350/400 g of Water
Procedure:
Place the preparation in a kneader. Add the water and possibly the egg and knead for about 5 minutes. Draw or laminate to obtain the desired format.
Suggested pairing:
It pairs wonderfully with sauces made from porcini mushrooms, with the tasty notes of blue cheeses such as taleggio or with intense, aromatic flavor such as sausage.
